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Jeera Rice
Nb persons: 4
Yield:
Preparation time: 10
Total time: 15
Source: Indian Rice and Breads, Periplus mini cookbooks by Devagi Sanmugam
| 1/2 tablespoons | ghee |
| butter, alternative | |
| 100 g (1/4 cup) | roasted cashew nuts |
| 1 tablespoon | cumin seeds |
| 8 cm (3 in) | cinnamon stick, broken in half |
| 5 | cardamoms |
| 5 | cloves |
| 3 tablespoons | onion paste |
| 2 teaspoons | ginger paste |
| 2 teaspoons | garlic paste |
| 300 g (1 1/2 cups) | Basmati rice, washed and drained |
| 500 ml (2 cups) | water |
| 1 teaspoon | salt |
1 Heat ghee in a pan over medium heat. Add cashew nuts and fry until golden brown. Remove nuts and set aside.
2 Add cumin seeds, cinnamon, cardamoms and cloves to the pan. Fry for 1 minute, then add the onion, ginger and garlic pastes and fry for another 2 minutes.
3 Add rice and stir fry for about 1 minute.
4 Bring water to the boil in a pan. Add the salt and
rice mixture. Stir to mix well. Cook over low flame until rice is done. Garnish with roasted cashew nuts before serving. *
Serves 4
Preparation time: 10 mins Cooking time: 15 mins
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